Cashew Chicken Stir-Fry
My new and improved Cashew Chicken Stir-Fry recipe is high-protein, veggie-packed and tossed in a sauce that is to die for. Easy to make and always hits the spot. The ultimate dinner!
Servings 3 - 4
Ingredients
Stir-Fry
- 2-3 tbsp coconut oil
- 2 organic chicken breasts trimmed and cubed
- 2 tbsp arrowroot starch
- 1 tbsp minced garlic
- 1/2 onion roughly chopped
- 1 red bell pepper roughly chopped
- 1 bunch broccolini trimmed and chopped
- 1.5 cups sugar snap peas
- 3/4 cup raw cashews
- 1/2 tsp sea salt
- Ground pepper to taste
Sauce
- 1/4 cup coconut aminos
- 1 tbsp sesame oil
- 1 tbsp white wine vinegar
- 1 tbsp minced ginger
- 3 tbsp water
- 1/2 tsp sea salt
- 1 tbsp honey
Toppings
- Sesame seeds
- Chopped green onion
Instructions
- Preheat oven to 350 degrees. Add cashews to a pan and bake for 10-12 minutes, or until starting to brown, and set aside once finished. While cashews are toasting, prep the stir-fry ingredients: wash and chop veggies, mince garlic, and trim, cube + toss chicken in a bowl with sea salt, pepper and arrowroot starch.
- In a large skillet, add about 1 tbsp coconut oil on medium to high heat. Once the oil is hot, add chicken and let cook for several minutes before flipping to turn golden brown. Cook another 5 minutes, then transfer to a bowl.
- Add remaining coconut oil to pan, along with garlic, to cook on medium heat for 1 minute. Next, add in all veggies and cook for 7-10 minutes, stirring occasionally. Add chicken back in, along with toasted cashews, and give a quick stir.
- Whisk together all sauce ingredients in a small bowl, minus the honey. Pour over top of the skillet, stir, then drizzle the honey over the top. Stir once more. Cover with a lid and reduce heat to medium-low for 5 minutes.
- Serve with sesame seeds and chopped green onion sprinkled over top (option to add to the skillet earlier on if you prefer more of a subtle green onion flavor).